Salted Caramel Chocolate Cupcakes
cupcake recipe adapted from mybakingaddiction / Frosting recipe from browneyedbaker
Servings: 24
Ingredients
- Chocolate Cupcakes
- 1 package 18.25oz Devil's Food Cake Mix
- 1 package instant chocolate pudding
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 eggs beaten
- ¾ cup warm water
- 1 teaspoon vanilla extract
- Salted Caramel Frosting
- 1 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- ½ cup caramel sauce used Trader Joe’s Fleur de Sel caramel sauce
- 4 cups powdered sugar Lisa used less sugar then called for
- Rolo Chocolate caramel candy for garnish - Optional
Instructions
- Chocolate Cupcakes
- Preheat oven 350° degrees F
- Line (2) 12 cup muffin tins with paper muffin cup liners
- In a stand mixer with paddle attachment combine the sour cream, oil, eggs, water and vanilla. Add the cake and pudding mixes until all combined.
- Evenly divide the batter among the pre-lined muffin tins. I like to use an ice cream scoop.
- Bake for 18-22 minutes until the top is springy to touch.
- Cool thoroughly on a wire rack
- Salted Caramel Frosting
- In a stand mixer with the whisk attachment, beat together the butter and cream cheese on medium-high speed for 5 minutes.
- Pour in the salted caramel and beat until combined.
- Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated.
- Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.
- either pipe the frosting on the cupcakes or using an offset spatula spread the frosting on the cupcakes. drizzle the salted caramel sauce
- Optional, top each one with a Rolo candy